| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 283 | 9g | 1g | 47g |
| sugars | fibre | protein | salt |
| 6g | 5g | 6g | 0.75g |
There’s something joyfully fulfilling about crafting a perfect roll of our Wakame and Avocado Sushi, a masterpiece with a delicate balance that is as pleasing to the eye as it is to the palate. This recipe speaks to the heart of what I believe in – a creative fusion of West Coast health-consciousness and heart-warming comfort.
It’s All About the Ingredients.
Each ingredient in this sushi piece carefully selected, brings with it not just a unique flavor profile but also a myriad of health benefits. Avocado, a true Californian icon and a key ingredient in this sushi, is renowned for being nutrient-dense and packed with heart-healthy monounsaturated fatty acids. The Wakame, a variety of seaweed with a subtly sweet flavor, introduces valuable minerals, vitamins, and antioxidants. The combination results in a great symphony of flavors that will leave your taste buds asking for more.
Reimagining the Sushi Experience.
Believe me when I tell you that this Wakame and Avocado Sushi is a unique twist that can redefine your sushi experience. It has ties to traditional sushi rolls but brings a delightful alternative with its focus on vegetable ingredients. Each bite is a melange of flavors – the creaminess of freshly sliced avocado, the crunchiness of thinly sliced cucumber and carrot, the sea-salty taste of wakame all wrapped in a sushi roll lathered with a touch of tangy rice vinegar and a hint of sweetness from the sugar. A perfect pairing for this sushi would be a light, crisp Sauvignon Blanc or a traditional Sake.
Finally, what I love the most about preparing this sushi is the appreciation and mindfulness that comes with cooking. As a mom of three, it’s important to me to set a health-conscious example, and through this recipe, I can do just that. Preparing this sushi is not just about filling the stomach but it’s also about filling the heart with the joy of a healthy and delicious food experience.
What You’ll Need
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 6 sheets nori (seaweed)
- 1 avocado, thinly sliced
- 1 cucumber, thinly sliced
- 1 small carrot, thinly sliced
- 3 ounces wakame (dried seaweed), soaked and drained
- 1/2 teaspoon sesame oil
- 2 teaspoons soy sauce
- 1 tablespoon pickled ginger
- Wasabi and soy sauce for serving
Method
Step One
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the manufacturer’s instructions or package directions.
Step Two
Once the rice is cooked, transfer it to a bowl. Mix the rice vinegar, granulated sugar, and salt in a separate bowl. Drizzle this mixture over the warm sushi rice, gently mixing and folding it in to evenly distribute. Allow it to cool.
Step Three
Place a sheet of nori (seaweed) on a bamboo sushi mat. Wet your fingers and spread a thin layer of sushi rice on the nori. Leave about 2 cm at the top free of rice.
Step Four
Thinly slice your avocado, cucumber, and carrot. Soak your wakame in cold water for 10 minutes, then drain it and pat it dry.
Step Five
Arrange the avocado, cucumber, carrot and wakame on top of the sushi rice. Drizzle a small amount of sesame oil over the fillings and add a bit of soy sauce for extra flavor.
Step Six
Start rolling the sushi using the bamboo mat, applying slight pressure. Roll it forward while keeping the filling in place. Wet the top edge of the seaweed sheet with a little water to seal the roll.
Step Seven
Using a sharp, wet knife, cut the sushi roll into bite-sized pieces. Repeat these steps with the remaining nori sheets and fillings.
Step Eight
Serve the sushi with pickled ginger, wasabi, and additional soy sauce on the side for dipping. Enjoy your homemade Wakame and Avocado Sushi!
